SNACKBOXE

6-1A: .04(6)(f)Observed a container of cooked chicken and four packages of prepped raw lamb that were being held higher than 41 degrees F in the bottom of the open top prep cooler closest to the door and the upright cooler next to the prep table.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The container of cooked chicken was held less than four hours so it was allowed to cool back down to 41 degrees F. The four packages of prepped raw lamb were held for five hours and therefore discarded.//

3-1D: .04(5)(f)Observed that the restaurant sells shrimp ceviche which is marked undercooked on the menu. The facility does not have the parasite destruction letter for the shrimp. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:

1. Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P)
2. Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or
3. Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P) Corrective Actions: The shrimp ceviche was taken off the menu until a parasite destruction letter could be obtained. All shrimp will be fully cooked.

6-1A: .04(6)(f)Observed boiled eggs, cut cabbage, cut lettuce, cut tomatoes,container of pooled eggs and a container of cooked chicken all being held higher than 41 degrees F in the open top prep cooler and the walk in cooler. The boiled eggs, cut cabbage, cut lettuce, cut tomatoes, and the container of cooked chicken were held longer than four hours. ( See Temp Chart)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The boiled eggs, cut cabbage, cut tomatoes and the container of cooked chicken were all discarded. The container of pooled eggs was allowed to cool since it had been held less than four hours. ( see temp chart)//

11C: .04(6)(c)Observed frozen squid thawing at room temperature water on the bottom shelf of the prep table.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge removed the squid from the water and placed it in the walk-in cooler to thaw under refrigeration.//

15A: .05(6)(a)Observed the open top prep cooler closest to the left hand side of the fryers is not holding a temperature of 41° F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

2-2D: .06(2)(o)Observed a dirty dish in the handwashing sink.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the dirty dish and sanitized the handwashing sink.//

12B: .03(5)(i)Observed two of the employees working in the kitchen did not have a hair net.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The employees put on hair nets.//

17D: .07(4)(b)Observed employee food stored above customer food in the bottom of the open top prep cooler next to the fryers.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge discarded the employee food stored above customer food in the bottom of the open top prep cooler.//

2-2B: .03(5)(j)1&2Observed an opened plastic water bottle stored on the prep table next to the upright refrigerator.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge removed the plastic water bottle from the prep table.//

3-1A: .04(2)(a)Observed that there were frozen sausage being sold in the food facility that was not prepared at the facility.// Food shall be obtained from sources that comply with law. (P) Corrective Actions: The frozen sausage was discarded.//

3-1D: .04(5)(e)Observed that the facility has shrimp ceviche on the menu but does not have a parasite destruction letter from the distributor. Ceviche cannot be sold unless a parasite destruction letter is provided.// If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf)

6-1C: .04(6)(d)Observed four large containers of Khao Poon Soup that did not cool to 70 degrees within two hours.// Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: All four containers of Khao Poon Soup were discarded.//

6-1D: .04(6)(i)Observed that the the sticky rice that was on time control was not discarded by the time on the label.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge discarded the sticky rice.//

8-2B: .07(6)(l)Observed a can of residential raid pest spray stored on the shelf outside of the walk-in cooler.// Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: The Raid residential pest spray was discarded.//

9-2: .04(6)(k)Observed that the facility had vacuum sealed sausage that was sealed in-house in the reach in cooler and in the upright freezer. The packages were not marked with a time and date and were held for more than 48 hours; ; facility does not have approved variance nor HACCP. // Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority. (C) Corrective Actions: Person in charge discarded the vacuum sealed sausage.//

12C: .04(4)(m)Observed the sanitizer buckets being stored on the floor in the bar area and the left kitchen prep area.// Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Person in charge sanitized the bottom of the buckets and had them stored off the floor.//

15C: .05(7)(a)2,3Observed multiple containers that had sticker residue after being cleaned and put on the clean rack.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Person in charge had the containers rewashed and sanitized after the sticker residue was removed.//

2-2B: .03(5)(j)1&2Observed an employee drink ( plastic cup with no lid) on the prep table ( to the left of the fryers) and an employee tumbler on the prep table that is in front of the oven.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge removed the employee drinks and placed them in a designated space for employees to drink.//

2-2D: .06(2)(c)Observed that the women's restroom does not have any hot water to the hand sink.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

4-2B: .05(7)(a)1Observed that the ice machine in the bar area has a black mold like substance inside the compartment.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge cleaned and sanitized the ice machine. No visible black mold like substance can now been seen.//

10D: .04(4)(d)Observed multiple food storage containers ( fried onions, peanuts, chili powder, rice powder, and meat seasoning, oil, and soy sauce) that were not identified with the common food name Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

18: .07(2)(m)The back door to the facility does not self close.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)